Cold Vegetable Soup Recette

Delight your taste buds with this refreshing Cold Vegetable Soup! A creamy, vibrant, and surprisingly delicious alternative to a smoothie, perfect for low-carb and low-fruit diets. This yeast-free, wheat-free, and dairy-free recipe is packed with fresh vegetables and is ready in just 15 minutes. A guilt-free treat for healthy eating!

Préparation 10 min
Cuisson 15 min
Calories 288.1 kcal
Protéines 45g
Cold Vegetable Soup 53

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Cold Vegetable Soup

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Comment préparer Cold Vegetable Soup

  1. Wash and chop all vegetables. Rough chop is fine!
  2. Combine all ingredients in a high-speed blender.
  3. Blend until completely smooth and creamy. Add a little more water or vegetable broth if needed to reach desired consistency.
  4. Taste and adjust seasonings as needed. You might want to add a pinch more salt, pepper, or herbs.
  5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld and the soup to chill thoroughly.
  6. Garnish with fresh herbs (dill, parsley, or chives) and a swirl of your favorite healthy oil (like avocado oil) before serving (optional).

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

34g

Fat

6g

Carbs

11g

Questions fréquentes

Combien de temps faut-il pour préparer Cold Vegetable Soup ?

Cold Vegetable Soup prend environ 25 minutes du début à la fin — environ 10 minutes de préparation et 15 minutes de cuisson.

Combien de calories contient Cold Vegetable Soup ?

Cold Vegetable Soup contient environ 288.1 calories par portion, avec environ 45 g de protéines, 11 g de glucides et 13 g de lipides.

De quels ingrédients ai-je besoin pour Cold Vegetable Soup ?

Les principaux ingrédients de Cold Vegetable Soup sont Unsweetened Soymilk, Frozen Spinach, Frozen Peas, Frozen Strawberries, Cinnamon, Sea Salt. Consultez la liste complète avec les quantités ci-dessus.

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